Factory Supply Sodium Caseinate CAS 9005-46-3
What is Sodium Caseinate?
Sodium caseinate is a compound extracted from casein, the primary protein in mammalian milk. As the most important protein component in milk, casein not only gives milk its characteristic opaque white appearance but also serves as a building block for a variety of dairy products, including ice cream and cheese. Casein, extracted from milk through a separation process, can be used independently as a food additive, playing an important role in thickening, improving texture, and stabilizing product quality.
As a safe and reliable food additive, sodium caseinate is widely recognized and used worldwide. Due to its excellent emulsifying and thickening properties, this additive has penetrated nearly every aspect of the food industry, providing crucial support for improving the quality of various food products.
Sodium caseinate offers multiple benefits as a food additive:
Appetite-stimulating effect: Its unique mild aroma effectively enhances the sensory appeal of foods, thereby stimulating appetite.
Taste-enhancing effect: By forming a stable oil-water emulsion, it significantly improves the taste quality of foods.
Texture-improving properties: Its excellent thickening and foaming properties effectively adjust the texture of foods.
Appearance-modifying effect: Its excellent emulsifying and thermal stability enhance the appearance and taste of foods.
Nutritional value: Rich in essential amino acids, it can be used as a functional nutritional supplement.
Applications
Nutritional Supplements
Casein makes up about 80% of the protein in milk, while whey makes up the remaining 20%. Proteins are considered complete if they contain all nine essential amino acids that the body needs to stay healthy. Sodium caseinate is a popular protein supplement in protein powders, snack bars, and meal replacements because it provides a rich source of high-quality and complete protein.
Research shows that casein promotes the growth and repair of muscle tissue, making it a popular protein supplement choice for athletes and weightlifters.
Sodium caseinate is also often used as a protein source in infant formula due to its favorable amino acid profile.
Applications of Sodium Caseinate in the Food Industry
Meat Processing:
Due to its excellent emulsifying, thickening, and binding properties, sodium caseinate is widely used in minced meat products such as sausages and ham. It significantly improves the water-holding and cohesive properties of meat products, effectively preventing fat precipitation. Experience has shown that adding 2% sodium caseinate can increase the water-holding capacity of meat products by 37%, improving product quality while increasing raw material utilization and reducing production costs. Typical applications include canned luncheon meat and chicken sausage.
Baked Goods:
The addition of sodium caseinate to baked goods not only enhances its emulsifying properties to extend shelf life but also replenishes the lysine deficiency found in cereal proteins. In practice, it is often used in combination with other emulsifiers. For example, a patented Japanese formula can maintain a good texture for up to a month and is microwave-safe.
Ice Cream Manufacturing:
Sodium caseinate (0.5%-1%) can effectively improve the texture and overrun of ice cream, preventing the rough texture caused by lactose crystallization. However, it should be noted that this product cannot completely replace milk powder and must be used in combination with other emulsifiers for optimal results.
Dairy Product Applications:
1. Powdered Beverages: Addresses issues of insufficient protein content and smaller product volume.
2. Yogurt Production: Enhances gel properties, improves mouthfeel, and improves firmness.
